Gourmet Heartbeat Bloghttp://blog.gourmandia.com
Gourmet HeartbeatWed, 23 Jul 2014 20:50:17 +0000en-UShourly1http://wordpress.org/?v=3.9.1Sweet Corn Relish Recipeshttp://blog.gourmandia.com/2014/07/23/sweet-corn-relish-recipes/
http://blog.gourmandia.com/2014/07/23/sweet-corn-relish-recipes/#commentsWed, 23 Jul 2014 20:50:17 +0000http://dev.blog.gourmandia.com/?p=4486Read More...]]>Sweet corn relish is an American tradition, perfect for hot dogs, sausage, hamburgers, eggs, chicken, or fish. It’s also easy to make and is a tasty blend of summer’s bounty. And don’t worry; you don’t have to know how to can in order to make it! I’ve included a refrigerator style sweet corn relish recipe, as well as an approved home canning recipe.

Sweet Corn Relish Recipe (Refrigerator Style)

Makes 4 pints.

8 cups sweet corn kernels (from 10 to 12 medium fresh ears of corn)

1 1/2 cups diced red bell pepper

1 cup finely chopped onion

1/2 cup diced poblano pepper

2 1/2 cup distilled white vinegar

1 1/4 cups granulated sugar

2 teaspoons mustard seed

1 teaspoon cumin

1 teaspoon coriander seed

1/2 teaspoon celery seed

1/8 – 1/4 teaspoon crushed red pepper fakes

2 teaspoons kosher salt

1/4 teaspoons pepper

1/4 c up water

2 tablespoons cornstarch

1. Fill a pot with water and placing it over medium high heat. Once it boils, add the corn kernels. When the water returns to a boil, cook for just 3 minutes; remove from the stove, drain, and run cold water over the kernels.

2. Pour the kernels, bell pepper, onion, and poblano pepper into a bowl. Stir and set aside.

3. Pour the vinegar, sugar, mustard, cumin, coriander, celery, red pepper flakes, salt, and black pepper into a large pot placed over medium high heat. Bring to a boil.

4. Add the corn mixture. When the pot returns to a boil, reduce the heat to low. Simmer, uncovered, for 15 minutes. Foam may appear on top; remove it with a spoon.

5. In a small bowl, stir together the water and cornstarch. Add the cornstarch mixture to the corn mixture, stirring to blend. Turn the heat to medium and cook until the mixture begins thickening, stirring from time to time, for about 5 minutes.

6. Pour into pint sized jars that have been covered with water and boiled for 10 minutes. Put lids on jars and allow them to come to room temperature. Refrigerate for up to 3 months.

1. Fill a pot with water and placing it over medium high heat. Once it boils, add the corn kernels. When the water returns to a boil, cook for just 3 minutes; remove from the stove, drain, and run cold water over the kernels.

2. Pour the vinegar, sugar, and salt into a large saucepan placed over medium high heat. Bring to a boil, stirring until the sugar is completely dissolved. Add the corn, sweet peppers, celery, onion, mustard, celery seed, and turmeric. Reduce the heat and simmer, uncovered, for 15 minutes, stirring often.

3. Ladle into prepared, hot canning jars (1/2 pints), making sure there is a ½ inch of headspace. Apply lids and band and process in a boiling water bath canner for 15 minutes, adjusting for altitude.

]]>http://blog.gourmandia.com/2014/07/23/sweet-corn-relish-recipes/feed/0Beyond Strawberry Rhubarb Pie: Sweet Rhubarb Recipeshttp://blog.gourmandia.com/2014/07/18/sweet-rhubarb-recipes/
http://blog.gourmandia.com/2014/07/18/sweet-rhubarb-recipes/#commentsFri, 18 Jul 2014 22:02:00 +0000http://dev.blog.gourmandia.com/?p=4482Read More...]]>Rhubarb is best known for being an ingredient in pie. But this prolific, healthy vegetable is good for so much more than that! Give some of these more unusual rhubarb recipes a try.

2. Pour the rhubarb into a medium-sized baking dish. Sprinkle with 1 ½ cups sugar. Sprinkle zest on top. Pour in just enough water to cover the rhubarb. Bake until rhubarb is fork-tender, about 60 minutes.

3. Transfer the rhubarb to a plate, using a slotted spoon. Pour the juices from the baking dish into a saucepan. Boil until a syrup forms, about 20 minutes.

Lemonade is a summertime favorite – and with good reason. It’s thirst-quenching on a hot day, and very simple to make. Below are some of my favorite lemonade and lemonade variation recipes. Enjoy! (And for more yummy variations on lemonade, click here.)

Classic Lemonade

¾ cup sugar

1 cup + 4 cups water

1 cup freshly squeezed lemon juice (from about 4 to 6 lemons)

Place sugar in a saucepan and add 1 cup water. Heat over medium and stir until the sugar dissolves. Pour the lemon juice into a pitcher. Add the sugar mixture and 4 cups water. Stir well.

Pink Lemonade

Make the classic lemonade recipe above, but add 1 cup of cranberry juice before chilling and serving.

Limeade

Make the classic lemonade recipe above, but substitute lime juice for lemon juice.

Cucumber Mint Lemonade

1 English cucumber

20 mint leaves

4 cups classic lemonade

Peel the cucumber and slice it in half lengthwise. Remove the seeds, using a spoon, then cut the cucumber into 1 in. pieces. Place in a blender, along with the mint. Blend on high until pureed. Strain, discarding solids. Pour the liquid into a pitcher, add the lemonade, and stir.

Mango Lemonade

1/2 cup mango puree

1/3 cup freshly squeezed lemon juice

1/3 cup granulated sugar

2 ½ cups water

Pour the puree, lemon juice, and 2 cups water into a blender and blend on high until smooth. Pour into a pitcher. Heat ½ cup of water and the sugar in a small saucepan placed over medium high heat. Stir until sugar is completely dissolved. Add to the pitcher and stir well.

Raspberry Limeade

1 qt. raspberries

1 cup of freshly squeezed lime juice (about 20 limes)

½ cup granulated sugar

3 cups cold water

In a blender, pour the raspberries, juice, and sugar. Blend until smooth. Strain, throwing away the solids. Pour the liquid into a pitcher and stir in the cold water.

Watermelon Mintade

2 qts. 1 in. seedless watermelon chunks

1 cup freshly squeezed lemon juice (about 12 lemons)

1/2 cup granulated sugar

1 bunch of fresh mint

Pour the watermelon, juice, and sugar into a blender. Blend on high until smooth. Strain, throwing away the solids. Measure the liquid, stirring in enough cold water to make 1 qt. Pour into a pitcher and add ice.

Preheat the oven to 350 degrees F. Grease a 2 qt. casserole dish and set aside.

In a large mixing bowl, stir together the eggs, corn (both types), sour cream, melted butter, cheese, onion, and chilies.

Stir in the muffin mix just until moistened.

Bake for 75 minutes, or until a toothpick inserted in the center of the casserole comes out clean.

Homemade Cornbread Mix Recipe

1 cup yellow corn meal

1 cup all purpose flour

1/4 cup sugar (optional)

4 teaspoons baking powder

1/2 teaspoon salt

Stir together well.

If you wish to use this homemade cornbread mix for making cornbread, simply pour into a large bowl, stir in 1 egg, 1 cup milk, and 4 tablespoons of room temperature butter. Pour into a greased 8 x 8 x 2 inch baking pan and bake in a preheated 425 degree F. oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

]]>http://blog.gourmandia.com/2014/06/21/sweet-corn-casserole-recipe-and-diy-cornbread-mix-too/feed/0Father’s Day Meal Ideashttp://blog.gourmandia.com/2014/06/09/fathers-day-meal-ideas/
http://blog.gourmandia.com/2014/06/09/fathers-day-meal-ideas/#commentsMon, 09 Jun 2014 19:38:02 +0000http://dev.blog.gourmandia.com/?p=4469Read More...]]>Planning a great Father’s Day meal? Here are a few ideas to get you started. Whether you’re seeking man-pleasing meat dishes, crowd-pleasing sides, or unique and tasty desserts, you’re sure to please Dad with these great recipes.

Main Dishes

Most Dad’s love their meat, so be sure to make meat the centerpiece of your Father’s Day meal. Simple hamburgers and hot dogs are just fine, but if you want something a little different – or you don’t want to grill – try one of the great recipes here.

]]>http://blog.gourmandia.com/2014/06/09/fathers-day-meal-ideas/feed/0Crowd-Pleasing Coleslawhttp://blog.gourmandia.com/2014/06/03/crowd-pleasing-coleslaw/
http://blog.gourmandia.com/2014/06/03/crowd-pleasing-coleslaw/#commentsTue, 03 Jun 2014 20:25:28 +0000http://dev.blog.gourmandia.com/?p=4465Read More...]]>Coleslaw. During summer, it just needs to be eaten. With barbecue. At picnics. Eating al fresco. On Father’s Day. On Independence Day. It’s a must. And, apparently, it’s been that way for a long, long time.

It seems even the ancient Romans ate a form of coleslaw, a mixture of cabbage, vinegar, and eggs (which today we replace with egg-based mayonnaise). The word “coleslaw,” however, comes not from Rome, but from the Netherlands. Originally, the Dutch version of the salad was called “koolsla” – which means, obviously enough, “cabbage salad.” But once the Dutch started serving it in the United States (at least by the 18th century, and perhaps earlier), the word became widely mispronounced, so that the “kool” became “cole.” This actually does make sense, since cabbage (along with broccoli and kale) belongs to the cole family of vegetables. To add to the confusion, some people started calling the dish “cold salad” (hey, it is served cold!), and while that term sometimes persists today, “coleslaw” – or even just “slaw” – is most correct.

But I find many people today have trouble finding a coleslaw recipe they really like. If you’re one of those, I urge you to try this one. It’s easy to prepare and I find it pleases almost everybody. It also happens to taste just like the coleslaw from a certain famous chicken restaurant said to have started in– ahem – Kentucky.

Crowd-Pleasing Coleslaw Recipe

1/4 cup + 1/4 cup milk

1 tablespoon + 1 ½ tablespoons distilled white vinegar

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup mayonnaise

2 1/2 tablespoons lemon juice

8 cups finely diced cabbage (about 1 small cabbage head)

1/4 cup diced carrots

2 tablespoons minced onions

1. Measure out ¼ cup of milk. Add 1 tablespoon vinegar and set aside.

2. In a bowl, stir together the sugar, salt, pepper, mayonnaise, and lemon juice. Add the milk mixture, which should now look a little lumpy. Set dressing aside.

3. In a large serving bowl, stir together the cabbage, carrots, and onions. Stir to combine. Add the dressing, stirring to mix well. Cover with plastic wrap and refrigerate overnight.

]]>http://blog.gourmandia.com/2014/06/03/crowd-pleasing-coleslaw/feed/010 Common Cooking Mistakes – and How to Avoid Themhttp://blog.gourmandia.com/2014/05/29/10-common-cooking-mistakes-and-how-to-avoid-them/
http://blog.gourmandia.com/2014/05/29/10-common-cooking-mistakes-and-how-to-avoid-them/#commentsThu, 29 May 2014 21:07:35 +0000http://dev.blog.gourmandia.com/?p=4462Read More...]]>We’ve all been there. The cookies spread instead of fluff. The meat is cooked unevenly. The food doesn’t taste quite like it should. There are very common mistakes that lead to these cooking and baking missteps. But it doesn’t have to be this way! Check out these common mistakes – and how to avoid them next time you’re in the kitchen.

1. Read the entire recipe before you start. Make sure you have all the ingredients on hand; in fact, it’s a great idea to gather them on the counter, and even measure them out before you begin. Also make sure you have all the tools necessary to finish the recipe – and that it doesn’t take longer to cook than you have time for.

2. Measure accurately. Make sure you use liquid measuring cups for liquids and dry measuring cups and spoons for dry ingredients.

3. Preheat. If you don’t preheat the oven, the food won’t cook within the correct amount of time, and quality will suffer. You should also preheat pans before putting anything in them.

4. Taste the food before you season it. This allows you to add just enough seasoning without overdoing it (or under-doing it!).

5. Bring the meat to room temperature before you begin cooking it. Cooking cold meat means it will be unevenly cooked or over-done when you’re through.

6. Don’t overcrowd. When the entire pan is covered with food, it creates steam. This prevents the food from browning, and browning helps lock in flavor. Instead, work in batches, or use two different pans.

7. Use a meat thermometer and know the correct temperatures to cook meat. This will make a huge difference in the quality of your food. Even highly experienced chefs use thermometers!

8. Rest meat after cooking it. Loosely tent foil over the meat and let it sit for 10 minutes. This distributes the meat juices more evenly.

9. Test baked good using a toothpick. If the center of the cupcake, cake, muffin, etc. is gooey, it will stick to the toothpick. This indicates you need to bake them longer.

10. Don’t over-soften butter. This makes cookies spread and cakes become too dense. Only let butter sit at room temperature for about a half hour before baking.

]]>http://blog.gourmandia.com/2014/05/29/10-common-cooking-mistakes-and-how-to-avoid-them/feed/0Memorial Day Menuhttp://blog.gourmandia.com/2014/05/19/memorial-day-menue/
http://blog.gourmandia.com/2014/05/19/memorial-day-menue/#commentsMon, 19 May 2014 23:04:55 +0000http://dev.blog.gourmandia.com/?p=4457Read More...]]>It’s nearly Memorial Day – and as we honor our troops, many of us also feast. Whether you’re planning an outdoor picnic, or an indoor party, your focus will be on great food. Try these recipes and ideas for an easy and delicious Memorial Day celebration.

Grilling Recipes

Hamburgers are an easy crowd pleaser. Consider laying out a multitude of fixings – every condiment someone might want, as well as sprouts, lettuces, tomatoes, pickles of many types, onions (cooked and uncooked), lots of different cheeses, guacamole or avocado slices, cooked bacon, cooked onion rings, peppers, pineapple rings, grilled eggplant, several types of mushrooms, fried eggs, chiles, coleslaw, and several types of buns.

Or you could serve steaks. They are fantastic grilled just with salt and pepper or Montreal seasoning, but you might also serve Peppery Rib-Eyes or Spicy Skirt Steak. For chicken, pork, or lamb, be sure to use a great rub or marinade – either will really punch up the flavor.

Salads

For an easy salad, why not toss together a spring mixture of greens, such as baby spinach leaves, red baby Romaine lettuce, baby chard, arugula, and radicchio, and top it with grape tomatoes? Add a collection of salad dressings, and perhaps some grated cheeses for topping, and you’re done.

Grilled fruits are easy, unusual, but crow-pleasing desserts. Try Grilled Apples, or sliced pineapples. Bananas work, too. Leave the peel on and slice them in half; the peels will help keep them from falling apart. Or what about watermelon? Just keep a close watch on it, since the high water content can make it burn if you leave it on for too long.

]]>http://blog.gourmandia.com/2014/05/19/memorial-day-menue/feed/0Great Meat Rubs for Barbecuehttp://blog.gourmandia.com/2014/05/15/great-meat-rubs-for-barbecue/
http://blog.gourmandia.com/2014/05/15/great-meat-rubs-for-barbecue/#commentsThu, 15 May 2014 20:40:46 +0000http://dev.blog.gourmandia.com/?p=4454Read More...]]>As spring pushes forward, many of us are looking forward to eating outside. And whether you want to fire up the barbecue, the grill, or make barbecue-inspired food in the oven, something you really need is a good collection of rubs. Outdoor cooking tastes great, but it’s downright amazing with the right rub. In fact, with a good sauce, you don’t really need a sugar-laden barbecue sauce!

How to Use Meat Rubs
Meat rubs are very simple to make, and the homemade variety is usually cheaper than buying store bought rubs. If you have extra, store it in a Ziplock bag, or in an air tight jar kept in a cool, dry location. Kept this way, it will be good for at least 6 months. Over time, it is still safe to use, but the flavors may become more subtle. For best results, always use the freshest, best ingredients you can find.
To make any rub, just measure out the ingredients and stir them together until well blended. If any of the ingredients are lumpy, use a fork to break them down and blend them in.
To apply a meat rub, first be sure the meat is completely thawed, but moist. Use your fingers to sprinkle on just enough of the rub to color the meat. Apply to every side. Rub in. To prevent contaminating the left over rub with raw meat juices, use one hand to reach into the rub and to sprinkle the meat, and the opposite hand to rub it into the meat.
Rubs should be applied at least an hour – and preferably up to three hours – before cooking. Place the rubbed meat in a dish, cover it with plastic wrap, and let it sit in the refrigerator to let the flavors penetrate the meat. To get a good smoke ring when barbecuing, transfer the meat directly from the refrigerator to the barbecue.Pork Rub
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried oregano or rosemary powder

]]>http://blog.gourmandia.com/2014/05/15/great-meat-rubs-for-barbecue/feed/0Asparagus: How to Buy it, Prep it, and Cook ithttp://blog.gourmandia.com/2014/03/15/asparagus-how-to-buy-it-prep-it-and-cook-it/
http://blog.gourmandia.com/2014/03/15/asparagus-how-to-buy-it-prep-it-and-cook-it/#commentsSat, 15 Mar 2014 21:15:16 +0000http://blog.gourmandia.com/?p=4443Read More...]]>You know spring has arrived when asparagus is prominently featured in grocery stores. In season from February through June, asparagus is tender and nutritious and certainly worth adding to many of your spring meals. This tender veggie is packed with vitamin K, folate, and vitamin B1, is considered a great way to reduce inflammation in the body, and contains healthy anti-oxidants. Plus, it tastes great!

How to Buy Asparagus

Most asparagus is green. White asparagus, which has a milder flavor (but also fewer nutrients) is green asparagus that’s been covered as it starts to grow. Depriving the plant of sunlight turns the vegetable white. There are also purple varieties of asparagus, which are sweeter than green or white asparagus.

When shopping, look for asparagus that has round stalks; they shouldn’t be flat, nor should they look twisted. Stems should be firm and (for green varieties) bright green. And while common wisdom says thin stems are the most tender, this isn’t always the case. Older, more established asparagus plants may produce fatter asparagus that is still tender. Also, be sure the tips of the asparagus are tightly closed.

How to Prep Asparagus

Studies show that the longer asparagus sits after harvesting, the more it looses its nutrients. So plan on using asparagus soon after purchasing. (In the meantime, store the vegetable in the crisper drawer of the refrigerator.)

When you’re ready to cook the asparagus, rinse it under running water and let it drain in a colander. The lower end of each asparagus stem is tough, and must be removed before cooking. One way to do this is to start trying to bend each stalk about an inch and a half above the cut end. The stalk will automatically break where the woody part of the vegetable ends and the tender, juicy part begins.

But don’t throw out those woody ends! They are a nice addition to soups that cool for several hours on the stove.